Buttermilk Transparent Pie | Rose Wilde

• 4 eggs (about 200 g)

• 1½ cups (300 g) cane sugar

• ½ cup (120 ml / 108 g) olive oil

• ½ cup (120 ml / 122 g) buttermilk

• ½ cup (120 ml / 120 g) heavy cream

• 2 Tbsp (16 g) flour

• Cranberry jam for serving

Roll out crust, crimp edges, and dock with a fork. Freeze until solid. Preheat oven to 350°F (175°C). Blind bake for 15 minutes with parchment and pie weights. Whisk remaining ingredients for custard until smooth. Remove weights, pour custard into crust, and bake 25–30 minutes until edges puff but center jiggles. Cool to room temperature, then chill. Serve with cranberry jam.